Ingredients
| 100 gm |
FAIRTRADE Raw Cane Sugar |
| 80 ml |
cider vinegar |
| 60 ml |
dark soy sauce |
| 60 ml |
tomato puree |
| 300 gm |
FAIRTRADE Pineapple |
| 40 ml |
cornflour |
| 1 |
green capsicum |
| 1 |
small chili pepper |
| 50 ml |
FAIRTRADE tropical juice |
| FAIRTRADE |
Sources
Pineapple
Tropical Juice
Sugar
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Method
Preparation
De-seed the capsicum and chop small.
De-seed the chilli pepper and chop very fine.
Cut the skin and core from the pineapple, and cut into bite sized pieces. Retain any juices.
Cooking
Put the sugar, vinegar, soy sauce, and tomato puree into a saucepan with the pineapple juice and tropical juice.
Make the total volume of liquid up to about 500ml with hot water.
Blend the cornflour with a little water until runny, add some hot juices from the pan to the cornflour,
and then add the cornflour juices to the pan.
Bring to the boil, turn down and simmer for 5 minutes.
Add the pineapple, capsicum and chili peppers
Simmer for a further 10 minutes, or until the capsicum is cooked to your liking.
To serve
Serve as a sauce with:
Chicken Nuggets to make Sweet and Sour Chicken
Variation
1) Use a tin of chopped pineapples (not Fairtrade).
2) Omit the chili pepper if people are not used to hot spice.
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